VEAL LEFT—OVERS the flesh of an immature creature, and will not keep fresh as long as that of an older animal. A left-over of beef may be kept a day or two before serving again; it is bet ter to see to the condition of veal twenty-four hours after cooking, es pecially in hot weather, and serve it as soon as convenient. Veal has lit tle flavor, and requires considerable seasoning. Brown sauce is the gen eral accompaniment to veal at the first cooking. Save every spoonful of sauce to use with it when warming over. If there is no brown gravy, white sauce may take its place. Veal makes an excellent ragout, seasoned with onion juice and cayenne, minced and poured on toast for breakfast; in a salad or croquettes, it tastes very much like chicken. Add to it a few mushrooms or 2 or 3 spoonfuls left over sweetbreads, and you have de licious rissoles. It is excellent com bined with oysters in a scallop. When preparing it for a salad, be careful to reject all morsels of gristle as well as brown or hard meat. One half measure each of cold veal and finely chopped white cabbage is de licious with a horse-radish dressing. Marinate for two hours, else you will find the salad a tasteless one.
Nut Balls.
1 cupful cold chopped veal, 12 chopped blanched almonds, I teaspoonful salt, 1 egg, Pepper, Paprika, 1 cupful tomato sauce.
Mix the meat, almonds, and season ing, and moisten with the well-beaten egg. Roll into balls the size of a walnut and set in a baking pan. Pour over them the hot tomato sauce. Cook in a hot oven for twenty min utes. Serve on platter garnished with water cress.
Windermere Croquettes (English recipe).
1/ cupfuls milk, I/ tablespoonfuls bur er, 3 tablespoonfuls flour, 1 teaspoonful salt, Dash cayenne, cupfals cold chopped veal, 1 tablespoonful chopped parsley, / cupful cold rice, Yolks 3 hard-boiled eggs.
Make a white sauce from the milk, flour, butter, and seasonings. To 1 cupful sauce add the chopped meat and parsley. Spread on a plate to cool. Into the / cupful sauce beat the rice and the yolks of the eggs pushed through a potato ricer. Spread on a plate to cool. Take a tablespoonful meat mixture and flatten into a cake. Inside this put a teaspoonful rice mix ture rolled in a tiny ball. Wrap the meat around it till covered. Roll in flour, egg, crumbs, and fry in deep fat. Pile cannon-ball fashion on a platter. Garnish with parsley.—MAay